Why Us? Success starts as early as the restaurant design and layout.Take advantage of exceptional restaurant design and restaurant layout professionals.We will custom design A Commercial Kitchen, and Dining Room layout for your restaurant, bar, cafeteria, cafe, temple kitchen or other commercial food service project... The kitchen is the heart of your restaurant, where your menu comes to life. It’s where food is prepared, cooked and plated. It is also where the dirty dishes are brought, where food is stored and where all your utensils, dishes and cooking equipment are housed. Unlike home, where it’s just you and your family, a restaurant kitchen has dozens of people in and out of it on any given shift, so it’s important to be organized. A place for everything and everything in its place. This not only saves time during the busy rushes, it helps keep the kitchenfunctional and easy to operate. One of the biggest investments of opening a new restaurant is the kitchen. A commercial kitchen needs industrial grade equipment that will withstand a busy restaurant schedule. The design and layout of a restaurant kitchenshould allow food to flow seamlessly from the prep area to the line. Sometimes a new restaurant has a fabulous location, but a small kitchen space, and you have to adapt your plans accordingly.Knowing how to open a restaurant requires an enormous amount of knowledge and know-how that even the most experienced restaurateur or manager might find daunting (very difficult to deal with). We think about your kitchen design like a puzzle. All of the pieces should fit together in the safest, most efficient way possible. Because your commercial kitchen design relies heavily on your menu and the space available for use.To see what’s really happening with your business, you need an outside, expert, objective perspective. You need a team that specializes in restaurant consulting to assess each and every aspect of your operation: from back and front of the house, office to personnel, purchasing and menu design … and everything in between.With opening a restaurant comes a complex set of issues to consider. Food costs, menu design, staffing needs, permits and building costs and codes all have to be carefully thought out. But the most important area you have to consider is the heart and soul of your restaurant, the kitchen. How is it going to flow?Keep Costs Low in Your KitchenHaving a well-planned restaurant kitchen doesn’t just keep food flowing to the dining room- it will save you moneyin time and food waste. If your staff knows where everything is located, understands the rule of FIFO (first in, first out) this will help reduce food waste and spoilage. It will also make prep and cooking times in the kitchen more efficient.Our team has the professional industry expertise to guide you on starting a restaurant through every step, with a comprehensive checklist that covers every area from logistics to operations, and from food to front of house.

From concept to opening — we can help you take your vision and make opening a restaurant a realityYou dream... we'll make it real.Should you need any additional assistance, please don’t hesitate to contact us. Our Experience! hand on Operations from 1966 to 2004. Please visit : www.saraspizza.comSincerelySammy Tamir info@tamirson.comT-305.491.1326 * F-786.999.0282www.tamirson.com